Lobster tails are very popular with seafood lovers. Freezing lobster tails that are at their peak of freshness is a great way to maintain the flavor and texture of lobster meat. Furthermore, by adopting this process, you will be able to taste the lobster anytime and anywhere, but first you will have to defrost the meat correctly before preparing it. Depending on how much time you have before cooking, you can let the lobster tails thaw for a day in the fridge, use cold water to thaw faster, or microwave them to thaw in a few minutes.
Method 1 of 3: Thawing Lobster Tails in the Refrigerator
Step 1. Let the frozen lobster tails thaw in the refrigerator for best results
If you have time, thaw lobster tails for a whole day so they taste best and thaw evenly. You need to have enough time to let them completely thaw.
Thawing for 24 hours in the refrigerator also prevents the meat from sticking to the tail shell
Step 2. Place the frozen lobster tails in a dish still in the packaging they came from
If lobster tails are in a jar, take them out of the jar and place them on a plate with their wrapper. The package will collect the water that comes out of the lobster as it thaws. The dish needs to have room for all the tails.
Do not stack frozen tails or they will not thaw evenly
if you don't have the packaging for the tails, lightly cover them with plastic wrap to prevent them from coming into contact with other foods inside the refrigerator.
Step 3. Place the dish with the lobster tails inside the refrigerator
After arranging the tails on the plate, place it on a low shelf in your refrigerator. The dish should have enough space to remain intact until the tails of the lobster tails have completely thaw.
Step 4. Wait 24 hours for the meat to thaw in the refrigerator
Leave the lobster tails in the refrigerator undisturbed for a full 24 hours before using them. Frozen lobster tails will be tough and chewy-like in texture if you try to cook the meat before it is completely defrosted. Take the tails out of the fridge and see if the meat has already thawed by touching the middle of the meat exposed at the tip of the tail, so you don't have to open the shell.
- Use thawed lobster tails immediately and do not freeze again or they may become infested with bacteria and spoil.
- If the tails haven't thawed after 24 hours, refrigerate them for another six hours before checking them out again.
- If you want to use the water that came out of the lobster, use it immediately, before it goes bad.
Method 2 of 3: Using Cold Water to Thaw Lobster Tails
Step 1. Use cold water to thaw the tails faster
If you don't have time to leave the lobster tails in the fridge to thaw on their own, you can use the cold water method to speed up the process. Frozen tails will thaw more quickly, but meat may stick to the shell when cooking.
You'll have to keep an eye on the lobster in cold water so you can change it whenever necessary
Step 2. Place the lobster tails inside a large plastic bag
Use a resealable plastic bag and arrange the frozen tails so they don't overlap. Do not overfill the plastic bag or the tails will not thaw evenly. Take another plastic bag if you need more space.
- Get as much air out of the plastic bag as you can before closing it so it doesn't float on the water.
- Seal the plastic bag tightly so that water does not enter it.
if the lobster tails came in a sealed plastic bag, keep them in their packaging.
Step 3. Fill a large pot with cold water
Use a pot that has enough room to dip the plastic bag full of lobster tails and fill it with cool water to the touch. You don't need to add ice to cool the water, just don't use warm or hot water, as they can change the consistency of the meat.
You can also use a bucket or large container for this task
Step 4. Soak the plastic bag with the lobster tails in cold water
Place the plastic bag inside the pan so that it is completely submerged in the water. Water must not enter the plastic bag or it will dilute the natural juices present in lobster tails.
Step 5. Leave the plastic bag in the water for 30 minutes
After half an hour, take it out of the water and see if the thickest part of the meat has thawed. If it has not defrosted, close the plastic bag again and throw the water that was in the pan away. Fill the pot with fresh cold water and put the plastic bag back in it.
- Changing the water helps bring the lobster meat to room temperature more quickly.
- Do not place the pan in direct sunlight. The heat from the sun can change the texture of the meat on the tails.
Step 6. Change the water every 30 minutes until the tails completely thaw
Depending on the size of the lobster tail, the time it takes to thaw varies. Set an alarm to go off every 30 minutes and remove the plastic bag from the water to see if the tails have defrosted. Tap the middle of the meat at the tip of the tail so you don't have to open the ladle until it's time to cook or eat.
- If they are not already defrosted, change the water and dip the plastic bag full of lobster tails again.
- Cook lobster tails as soon as they thaw and do not freeze again to prevent them from spoiling.
Method 3 of 3: Using the microwave
Step 1. Thaw the lobster tails in the microwave so this process takes as little time as possible
Microwave lobster tails should be your last resort if you don't have time to refrigerate them for 24 hours or defrost them using cold water. You run the risk of partially cooking the meat when you defrost it in the microwave, so don't leave it in this appliance for too long.
Defrosting in the microwave can change the texture of the lobster meat and make it harder
Step 2. Place the frozen lobster tails in a microwave safe dish
Use a microwave-safe plastic or glass dish, take the lobster tails out of the wrapper and arrange them on the dish without overlapping so they thaw evenly.
Do not stack lobster tails on the plate
Step 3. Microwave the tails on the defrost function for three minutes
If your microwave has a defrost function, select it and heat the frozen tails for three minutes to make sure you don't cook them. You shouldn't hear popping or hissing coming out of lobster tails. If this happens, you overdose.
if your microwave does not have a defrost function, heat the frozen tails for one minute at a time.
Step 4. See if the tails have thawed
When the three minutes are up, take the dish out of the microwave and see if the thickest part of the biggest lobster tail in the group is thawed out. The meat medium must be at room temperature, with no ice and no frozen parts.
- Avoid opening the shell to see if the meat has thawed. Touch the middle of the meat that is exposed at the tip of the tail. There should be no frozen spots.
- If the tails are almost thawed, reduce the time to one minute in the defrost function and microwave them again until they are completely defrosted.
Step 5. Cook the lobster right away
Since microwaved lobster meat has started to partially cook, it needs to be used immediately, before it spoils. Once the tails have thaw well in the microwave, use them as quickly as possible so they retain the best flavor and texture.